Spice Market Olives
6,50 €
Harissa-marinated olives, paired with fiery Shifka peppers.
Crispy Cornflour-fried artichokes served with a smoky, spicy harissa aioli for a crunchy, flavourful bite.
Light and crispy calamari bites, served with a bold pickled mango aioli.
Our own iconic recipe of chickpea falafel, served on tahini from Jerusalem & fresh coriander.
Warm, soft bread, made with olive oil & topped with toasted sesame and poppy seeds.
Warm, soft bread, made with olive oil & topped with toasted sesame and poppy seeds.
Roasted beetroot & chickpea cream topped with a delicate seasonal beetroot for a vibrant, earthy finish.
Burnt aubergines on open fire, seasoned with garlic, cumin & mayonnaise.
Homemade cheese made from yogurt, served with Za’atar from Jaffa & Greek olive oil.
Roasted bell peppers hummus made from chickpeas, tahini, garlic & smoked paprika.
Seasoned beef tartare with shallots, red chili, and confit garlic, dressed with olive oil and lemon, served with charred salsa, crispy bread, and a slow-cooked egg yolk.
Tender baby carrots tossed with olive powder, feta crumble, and fresh watercress, finished with a drizzle of classic tahini.
Delicate beetroot-cured salmon served with pomegranate vinaigrette, sumac, and a fresh salad of dill, radish, watercress, and pomegranate.
Our signature confit cabbage, roasted for 3 hours, sheep-milk feta cream, raw tahini and candied walnuts.
Slow-cooked lamb seasoned with Baharat, mix with creamy feta, shaped and grilled to perfection, and served with Greek yogurt.
Smoky charred Brussels sprouts topped with creamy whipped vegan cheese, toasted almond flakes, a drizzle of date syrup, and a sprinkle of Harissa flakes.
A hearty seafood stew with octopus and calamari, chickpeas & smoky aubergine zalouk.
Tender octopus grilled with smoked paprika, chili flakes, and garlic olive oil, served with roasted cauliflower purée & charred salsa.
A hearty stew of enoki mushrooms, snow-peas, cauliflower chickpeas & smoky aubergine zalouk.
Juicy grilled rib-eye accompanied by smooth carrot cream, baby carrot & punchy green schug butter.
Juicy brine-marinated chicken served over savory mushroom fregula, topped with onion sumac & a sprinkle of sumac.
Grilled sea bream filled with Moroccan salsa Verde, aubergine stew & bimi broccoli.
A playful dessert to share- sticky honey cake, halwa crumble, white chocolate cremaux, winter fruits & raspberry coulis.
Crème brûlée infused with ginger & turmeric,silky sweetness, topped with a crisp caramel layer.
A luxurious take on the classic Italian dessert, featuring layers of delicate mascarpone cream infused with rose water and fragrant cardamom, gently soaked ladyfingers, & a dusting of cocoa or pistachio crumbs.